Double Ginger Sticky Toffee Pudding Recipe

Name: Double Ginger Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan; 2 cups all-purpose flour, plus more for pan; 10 ounces Medjool dates, chopped (about 2 cups); 1 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup (packed) dark brown sugar; 2 teaspoons finely grated peeled ginger; 3 large eggs, room temperature; 1/2 cup chopped crystallized ginger; 1 cup (packed) dark brown sugar; 1 cup heavy cream; 3/4 cup (1 1/2 sticks) unsalted butter; 1 teaspoon kosher salt; Demerara sugar (for serving); A 9-cup Bundt pan

Servings: persons

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
10 ounces Medjool dates, chopped (about 2 cups)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (packed) dark brown sugar
2 teaspoons finely grated peeled ginger
3 large eggs, room temperature
1/2 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon kosher salt
Demerara sugar (for serving)
A 9-cup Bundt pan

1
Preheat oven to 350u00b0F. Thoroughly butter and flour pan, making sure to get into all curved or detailed places. Toss dates and baking soda in a small bowl to coat, then pour in 1 cup boiling water. Let mixture sit until dates are very soft, 10-15 minutes. Mash dates lightly with a fork (mixture will be thick but not smooth and homogenous).
2
While dates are soaking, whisk baking powder, salt, and remaining 2 cups flour in a medium bowl.
3
Using an electric mixer on high speed, beat brown sugar, fresh ginger, and remaining 1/2 cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition before adding the next. Then alternating, add dry ingredients and date mixture in 2 additions each, starting with dry ingredients and ending with date mixture. Fold in crystallized ginger. Scrape batter into prepared pan and smooth surface.
4
Bake cake until top is firm and springs back when gently pressed with your fingers and a tester inserted into the center comes out clean, 35-45 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet. Let cake cool in pan 10 minutes before turning out onto rack, then let cool another 20 minutes (cake should still be warm).
5
Bring brown sugar, cream, butter, salt, and 2 tablespoons water to a boil in a small saucepan over medium-low heat, stirring to melt butter. Cook, stirring, until mixture is thick enough to coat a spoon, 5-8 minutes. Let cool slightly.
6
Poke holes all over warm cake with a toothpick. Wipe out Bundt pan; pour a third of sauce into pan. Carefully invert cake back into pan. Poke holes in bottom of cake and pour more sauce over. Let sit until cake absorbs sauce, 15-20 minutes.
7
Turn cake out onto rack (it may not come out at first but will eventually release) and sprinkle with demerara sugar. Serve cake with remaining toffee sauce. If the sauce has cooled by the time you're ready to serve, gently reheat just to warm through.
8
Cake can be made 1 day ahead; store tightly covered at room temperature. Cover and chill leftover sauce. Gently reheat before serving.

1486

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan, 2 cups all-purpose flour, plus more for pan, 10 ounces Medjool dates, chopped (about 2 cups), 1 teaspoon baking soda, and more.

Yes, Double Ginger Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Ginger Sticky Toffee Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions